Oil-Free Miso Bread with Cake Flour

Oil-Free Miso Bread with Cake Flour

This is a simple bread with a slight Japanese flavor made with 100% cake flour. The recipe doesn't use any oil, egg, or milk, so it's good for those with food allergies, and perhaps for vegetarians, as well?!

Ingredients: makes 6 rolls

Cake flour
200 g
20 g
30 g
Instant dry yeast
Lukewarm water (warm to the touch)
120-130 ml


1. Combine the cake flour, sugar, and yeast in a bowl. Add the lukewarm water a little at a time and mix. (In the summer or otherwise hot temperatures, use cold water.) Once the dough has come together, mix in the miso and knead for 15 to 20 minutes (until it becomes smooth like mochi rice cakes).
2. Allow the dough to rise to twice or 2.5 times in height (I do this in the oven at 30℃ for 50 minutes). Coat your finger with flour and do a "finger check". Use a knife to cut into 6 portions, form them into round balls, then cover with a damp cloth to keep them from drying out. Let them sit for 10 minutes.
3. Lightly press down on them, then restore the shape and allow to rise for a second time to twice or 2.5 times in height (I do this in the oven at 40℃ for 20 minutes). Before the dough finishes rising, preheat your oven to 200℃. Bake at 200℃ for 15-20 minutes (adjust the cooking times accordingly depending on your oven).

Story Behind this Recipe

A user taught me that you can make the best bread using cake flour by not including too many ingredients. Since the gluten content is also low if you add too much to the dough it just weighs it down. So when I thought about cutting down on the extra ingredients I figured I could use whatever I had at home. Checking the fridge I discovered miso, and figured that fermented foods are good for you. That's how this bread came to be.